July 21, 2017
Dinner, Main Dish, Beef,
Ribs, Short Ribs, Vegetables, Garlic, Southwest, Entertaining, Fall/Autumn, Rosh Hashanah, Sunday Dinner, Winter, Oven Roast, Gluten-Free, Low Carbohydrate, No Eggs, Non-Dairy, Spices, Spicy, Kosher Meat more
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"This is out of my low-carb cookbook. Beef short ribs are rubbed with spices and herbs then slow-roasted until the meat is falling-off-the-bone tender. This recipe is not only irresistible, but also practical and easy."
Preheat oven to 450°F.
Line a 13X9X2-inch baking pan with foil. For rub, stir together cumin, coriander, chili powder, thyme,, oregano, salt, and cayenne pepper. Sprinkle over both sides of ribs; rub in with your fingers. Place ribs in prepared baking pan. Cover with foil; bake in oven for 1 hours.
Carefully pour off fat and juices. sprinkle ribs with onion. Stir together salsa, vinegar, and garlic. Spoon over ribs. Reduce oven temperature to 350°F. Bake covered, for 1 hour more or until tender. Transfer ribs to serving platter. Spoon sauce from pan over ribs. If desired, sprinkle with cilantro.
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